Well only the exposed part will get brown. Provided the whole top gets brown, it is alright.

Iswarya, I do not know too much about Chettinad cooking to give you a lot of options. But you could make Chicken or fish:

You can make a paste of the masala with a little curd or vinegar and marinate the fish or chicken. then you make a masala of tomato and onions and cook the chicken or fish in it. Or for a dry preparation after marinating for 3-4 hours pan fry and cook.

I just collect it in a bowl with a cover, refrigerated. I would keep it for a maximum of five-six days.

1/4 cup (60 gms)

Here are 3 alternatives:

Murgh Makhani                       Daal Gosht                                    Prawn Curry
Paneer Cutlet                          Paneer Makhani                            Mattar Paneer
Ghutti Gobhi                            Baigan ka bharta                           Simla Mirch Aloo
Vegetable Biryani                    Mattarwale Chawal                        Vegetable Biryani
Boondi Raita                           Dahi Bhalla                                   Cachoomber Raita
Roti/Naan                               Naan/Tandoori Roti                         Saada Parantha/Phulk
Gulab jamun                            Kheer                                            Gajar ka Halwa